The buttermilk one gets in stores isn't actually buttermilk so im wondering if they will work the same way. Im sure real buttermilk will work fine in recipes such as fried chicken but in recipes that depend on baking soda reacting with something acidic, that poses a different question. Im not sure how acidic real buttermilk is. Can one use real buttermilk in place of cultured buttermilk when baking? I have access to real buttermilk from Animal Farm in Orwell,Vermont. In terms of quality, its probably excellent as it comes from the same butter Thomas Keller uses in his restaurants. Will it produce the same rising action? not sure.